I had one that I really liked but, believe it or not, the dog ate the recipe! If I can find another copy I'll post it. I found the original online and modified it some over time. About all I remember was that it used V8 juice.

_________________Mike

"I ain't no better than anyone else, and there ain't no one better than me!" Ma Kettle

My venison chili is mild, but differs slightly from batch to batch depending on the ingredients I have on hand, the basics are:

a pound or 2 of ground venison browned in a pan
one onion chopped and added to the the venison while browning

after meat is browned transfer to a crock pot with

a can of diced tomatoes
a can of beans (chili, red or baked)
a small can of tomato sauce (more if chili is too thick)
a small can of mild chilies - diced
a tablespoon of brown sugar
small amount of paprika
small amount of chili powder
a minced clove of garlic (or 1/2 tsp garlic powder)
a cup of mild picante sauce
salt and pepper to taste

simmer for a few hours.

Last edited by Irv S on Mon Oct 06, 2008 6:37 am; edited 1 time in total

It was a bit hot for my taste. I can't remember exactly what we did on subsequent batches but I know we cut back on the chili powder, used milder peppers and added a can of diced tomatos. We used 2 kinds of beans, drained but not washed. I had all this written on my printed copy. If Bambi cooperates this year (and work permits) I'll try to recreate what we did last time. By the way, don't stick the recipe on the front of the fridge where someone can knock it off and let the dog get it...

_________________Mike

"I ain't no better than anyone else, and there ain't no one better than me!" Ma Kettle

Heat the oil in a large heavy dutch oven(or cast iron pot if you have one) over medium-high heat, just till it starts to smoke

toss in the onion (chopped the way you like it, I prefer it finely chopped) and garlic (again whichever way you like it works, I like mine through a garlic press). Cook them 'till you can see through them.

While the O and G are cooking, cut the venison steak into whatever size pieces you like (I like mine cut into approx. 1/2" cubes), and brown them with the O and G (Kick up the heat before you put the meat in, you wanna sear the outer surfaces to keep the natural juices in). Once the meat browns, mix in the ground meat, reduce the heat, and simmer until the GM is browned. (At this point you have a pot full-o-meat, garlic and onion, I'm often tempted to stop there and start eating)

Drain excess grease before proceeding any further.

Remaining ingredients:

(2) 28oz cans crushed tomatoes (stewed tomatoes work too)
rinse the cans clean by filling halfway with V-8 and dump it in the pot

Mix in the above ingerdients, bring to a boil, reduce heat and simmer partially covered until the desired thickness is achieved, stirring often to prevent sticking, and make sure you scrape the side of the pot. Mix in (2) 16 oz cans Bush's Chili Beans (I prefer the Medium flavor), and heat 'till the beans are warmed through.

I learned a neat trick last winter for chilli.........If you want to add some pork to the mix, brown up a pound of Jimmy Dean sausage and throw it in the pot. When you do this there is already a fair bit of the seasonings so you have to WAG the rest. For me I just add them in small portions until it smells, looks and tastes right. I never seem to write down the amounts or for that fact measure them so every batch is a bit different. One of these days I will do this in a repeatable version and write things down.
My dad made kick arse chili but he took the recipe to the grave with him. He made a dang wash tub full at a time (he never could make a small batch) and we froze the left overs........sure makes it nice to come in on a cold day and thaw out a container and be eating good chili in 30 minutes.

That sounds like a good idea. I like my chili fairly seasoned up also.

I like to throw in the Jalapeno peppers, chili powder, and cumin, but I never add sugar, ketchup, or beans. I guess it's all what you get used to. We eat a lot of pinto beans down here, but not so much in chili, as I'm sure you already know.

4-5 sm. cans diced tomatoes
1 lg. can of mild chili beans
1 lb. burger
1 lb. steak
1 lb. ground sausage
1 lg. onion, diced
minced garlic, as much as you like
3 bell peppers, yellow, green. red.
Ground Cumin
McCormick, Creole Seasoning
Chili powder
the spices, I just dump it in til I think it's enough.
add some sugar to kill some of the acidity of the peppers if you want.

First I cut the steak up in small pieces, and cook all the meat, onion, and some of the garlic, cumin, chili powder, creole seasoning in a lg. skillet. Drain grease. Then I dice the peppers up and through everything in a lg. pot and cook on low heat for a couple of hours. I add more spices at this time as well.
You might think you need to add water to this at first, but as it cooks it thins out. Try it and if you like it send me $10. for the recipe..LOL

_________________Are you boys gonna pull them pistols or whistle dixie?

Mild Chili......huh!
You might as well eat ice cream if your wimping out on chili without the good ingredients!
It is a good thing to burn the hair off of your tongue and cauterize your stomach . If you don't feel it exit you are not eating chili!!!!!!

WIMP

Just eat a deerburger!

_________________Safe shooting,
Chris Young, aka: popgun, Moderator
I don't know everything but I have made most of the mistakes already and lived through many of them.

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